I am thrilled to share the news that a recipe of mine appears in the latest edition of Oxfam’s Vegetarian Cookbook. It’s such an honour to be included. To see my recipe nestling in between Kylie Kwong’s Sun Choi Bao of Vegetables and Stephanie Alexander’s Spiced Cauliflower Masala is a complete buzz.
This year is a very special year for Oxfam Australia , they are celebrating their 60th anniversary. Congratulations guys! Oxfam works tirelessly around the world with communities providing people with skills and resources to create their own solutions to poverty. Beside long-term development programs, campaigning for change and assisting in emergencies, there is the Oxfam Trading Division. You may know this division better as the Oxfam Shop.
Along with their fair trading products, such as tea, coffee, chocolate, homewares, and even Kylie Kwong’s tableware range, they sell the very popular Oxfam Vegetarian Cookbook. The cookbook was first published in 1989. 24 years later the cookbook finally gets a well deserved update. The latest edition features 70 recipes from the Oxfam community, celebrity chefs and a few Aussie food bloggers. Really is a highlight of blogging for me to be involved, and I want to thank Sara Pelvin from Oxfam for believing that I was worthy of being included.
The new edition of the Oxfam Vegetarian Cookbook will be available through Oxfam shops nationally from 30th August 3013, for $24.95. Or you can purchase it through their online shop.
I created a recipe for the cookbook which is inspired by my love of Japanese ingredients. I am a big fan of tofu, especially when it has been deep fried. I love the silken junket like filling against a crisp outer coating. Plus there is no hiding my love of mushrooms. The decision was an easy one to pair two of my favourite ingredients together. Here I give you my recipe for Panko Crumbed Tofu & Mixed Mushrooms, I hope you enjoy.
- 250g silken firm tofu
- 2c panko crumbs
- ½c plain flour
- 1 egg, beaten
- canola oil
- 25g butter
- 1t sesame oil
- 2t freshly grated ginger
- 1 clove garlic, crushed
- 2 spring onions (green onions) sliced
- 200g mixed mushrooms
- 2 dry shitake mushrooms
- pinch ground white pepper
- pinch of sansho pepper
- 2T soy sauce
- 2T mirin
- 2t sesame seeds
- Remove tofu from its package and drain. Wrap tofu in a clean tea towel and place on a plate. Place another plate on top of the wrapped tofu to act as a weight, and place in the fridge for 1 hour to extract excess moisture.
- Remove tofu from tea towel and then cut in half horizontally, then cut each thin slice in half vertically. You will end up with four pieces of tofu.
- Gently toss tofu in plain flour, dip in beaten egg and then cover in panko crumbs. Repeat for remaining tofu.
- In a large non stick pan, heat 1 cm of canola oil. Test oil with a panko crumb to check heat. When panko crumb sizzles and browns gently the oil is ready. Fry your crumbed tofu. When brown, place on paper towel to absorb any excess oil, then transfer tofu on a lined baking tray and place in oven on low heat to keep warm while cooking the mushrooms.
- In a large non stick pan head sesame oil and butter. Then add ginger, garlic and spring onions. Cook for 1 minute and then add mushrooms and peppers. Cook for around 4 minutes until the mushrooms are soft. Remove from heat and set aside.
- Place tofu on plates and then cover with mushroom mixture. Sprinkle with sesame seeds and serve immediately.